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Chapter 1
Lagom on a plate
Food writer Steffi Knowles-Dellner on how the Swedish concept of ‘lagom’ works in cooking.
7 minutes
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Chapter 2
Donna Hay
The Australian cookery favourite on her new book release and why basic skills really do matter.
9 minutes
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Chapter 3
The Menu news
The week’s top headlines from Singapore.
2 minutes
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Chapter 4
Serge et le Phoque
How the Hong Kong restaurant success story aims to take over London.
8 minutes
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The Menu - latest episodes
